Directions

Trim ends of carrot, zucchini, and squash; peel carrot. Into a large salad bowl using a vegetable peeler, shave carrot, zucchini, and squash lengthwise into long, wide, paper-thin ribbons (stop when you get to the seedy centers of the zucchini and squash).

Heat a stove-top grill pan over medium heat. Brush chicken with 1/4 cup of the vinaigrette and grill, turning once or twice, 10 minutes or until cooked through. Cover chicken loosely with foil and let rest for 5 minutes.

Meanwhile, heat a skillet over high heat until hot. Add corn and cook 2 to 3 minutes, tossing until kernels are lightly charred. Add to veggie ribbons in salad bowl.

Add remaining ingredients to salad bowl. Pour in the remaining vinaigrette and gently toss. Divide among 4 plates. Slice chicken and place it on top of each salad.

To turn this salad into an Asian chicken salad: Swap the vegetable ribbons for snow peas, shredded carrots, and enoki or sliced cremini mushrooms. Swap the walnuts for peanuts. Swap the mustard-herb vinaigrette for Sesame-Ginger Vinaigrette.

To turn this salad into a Tex-Mex chicken salad: Swap the vegetable ribbons for sliced avocado, jicama, red bell pepper, and shredded carrots. Swap the walnuts for pumpkin seeds. Swap the mustard-herb vinaigrette for Chipotle-Honey-Lime Vinaigrette.